Ethiopia - Layo Teraga
Region : Urada Worega
Farm : Various smallhoders
Cultivar : 74110
Altitude : 2 342 m
Process : Washed
Taste notes: Blood Orange, Kiwi, Floral
FLAVOUR
Citrusy brightness, tropical depth, and a bouquet of white flowers. That's what awaits you in this remarkable washed Ethiopian coffee. Grown at exceptionally high altitudes, this lot delivers a vibrant sweetness and layered complexity reminiscent of the finest teas. The first sip brings a burst of blood orange, followed by a rich kiwi note that softens the cup with gentle sweetness. As the temperature drops, the texture becomes more silky and liqueur-like, revealing caramel tones with a subtle boozy twist, all wrapped in delicate floral aromatics.
ORIGIN
Founded in 1976, the Layo Teraga cooperative has helped smallholder producers in the Guji region access specialty markets that were historically out of reach. While Guji’s prices once lagged behind neighboring areas like Gedeo and Sidama, coffees like this one are changing the narrative. The cooperative’s 1,841 members grow coffee around their homes in semi-forested plots at altitudes soaring above 2300 m. This lot, made primarily of the indigenous 74110 variety, is a pure and expressive washed example of Ethiopia’s exceptional terroir.
BREWING
This is hands down one of our favorite filter coffees of the summer. It shines in manual brew methods but also surprises across other preparations. As an espresso, it bursts with liveliness. Try an extended ratio (1:2.5 to 1:3) to highlight its sweetness while keeping acidity in check. For milk-based drinks, a classic 1:2 shot will provide a rounder, more balanced experience. Gentle methods like French press bring out a softer, more approachable side of this coffee that’s sure to please a wide range of drinkers.
Espresso parameters :
Ground coffee : 18 g
Result in the cup 54 g in 18 sec.
Filter parameters :
Dry coffee : 15 g
Result : 220 g at 94C.